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Fall Bruschetta: A Delicious Autumn Appetizer

Fall Bruschetta: A Perfect Autumn Appetizer for Every made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil plus more for brushing on ciabatta
  • 1 cup butternut squash cut into small cubes
  • 1 medium apple diced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 5 oz. goat cheese at room temperature
  • 3 tbsp pecans roughly chopped
  • 3 tbsp dried cranberries
  • Balsamic glaze for drizzling
  • Fresh thyme for garnish

Method
 

  1. Preheat the oven to 375°F and lightly spray a large baking sheet with non-stick spray.
  2. Arrange the sliced ciabatta on one side of the baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
  3. In a medium mixing bowl, toss together the butternut squash, diced apple, 2 tbsp olive oil, cinnamon, nutmeg, and a pinch of salt.
  4. Spread the butternut squash mixture on the other side of the baking sheet.
  5. Bake the ciabatta and roasted vegetables for about 20 minutes, or until the bread is golden and crispy, and the squash and apples are tender.
  6. Spread a layer of goat cheese onto each crostini.
  7. Top with a spoonful of the roasted butternut squash and apple mixture.
  8. Sprinkle with chopped pecans and dried cranberries, then drizzle with balsamic glaze and garnish with fresh thyme.
  9. Serve immediately for the best flavor and texture.

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